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TAP SERIES TEST QUESTIONS AND ANSWERS

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TAP SERIES TEST QUESTIONS AND ANSWERS

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  • August 31, 2024
  • 7
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • TAP SERIES
  • TAP SERIES
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GEEKA
TAP SERIES TEST QUESTIONS AND ANSWERS
When must a consumer advisory be posted - Answers -when serving raw or
undercooked food

The five risk factors identified by the CDC: purchasing food from unsafe sources, failing
to cook food adequately, holding food at incorrect temperatures, using contaminated
equipment, and practicing poor personal hygiene, are the four foundations of the system
known as - Answers -Active managerial control

What is the purpose of active managerial control - Answers -identify and control
possible hazards throughout the flow of food

Where can personal items be stored - Answers -In a designated area away from food

A food delivery driver, using his own car picks up hot food at 1 PM from a restaurant
that was cooked to the proper temperature and held at or above 135F the food delivery
driver gets delayed due to a storm and arrives at the customers destinations at 6 PM
upon arrival the food temperature was 120F what should the restaurant do - Answers -

Which of the following is a safe food handling practice - Answers -Clean and sanitize
food contact surfaces in constant use at least every four hours

Food handler pulled a hotel pan of egg salad from a cooler and use that to prepare for
egg salad sandwiches what is the problem with the situation - Answers -Time
temperature abuse

Back siphoning occurs when the potable water pressure is lower than the waste water
pressure and the waste water backs in to the potable water, creating a cross
connection. The best method to prevent this from happening is: - Answers -Air gaps

Which of the following does not require a variance and maybe a HACCP plan for retail
processing - Answers -raw produce

Coving is - Answers -where floors and walls meet

Food worker takes a lunch break and returns to cut tomatoes then raw chicken and then
prepare is ready to eat salad at a minimum how many time should the food work or
wash their hands - Answers -

Hat TCS food on a self-serve bar was originally placed on the self serviced bar at above
135F the heart TCS food is 120F after two hours of service time is not being used as
control measure what should the food worker do - Answers -remove from the self-
service bar reheat at 165F

Foodborne intoxication is caused by eating foods that contain - Answers -poisons

, The food service worker must not have direct contact with food if they - Answers -Have
a wound that is draining

There are two temperatures ranges inside the temper danger zone in one of these
ranges there is bacteria grow the fastest and is why food that is cooling is only allow to
be in this part of the zone for two hours this temperature range is - Answers -135F to
41F

The food handler prepares and delivers meals two elderly individuals receiving services
at home but sometimes require this food handler to stay home from work - Answers -
sore throat with fever

Product stuffed with either Rall chicken or beef must be cooked to an internal
temperature of - Answers -165F for one second

A organization that certifies commercial food service equipment is - Answers -NSF

Per the FDA what jewelry is allowed to be worn on hand or wrist while preparing food -
Answers -plain wedding band

Food and supplies in dry storage area should be stored 6 inches off the floor away from
the walls and kept at a temperature from - Answers -50 to 70°F

Which of the following item should be rejected - Answers -food in torn packaging

What is not one of the four acceptable TCS food thawing methods - Answers -at room
temperature

What is the most important factor in choosing a good reputable food supplier - Answers
-it has been inspected and complies with local state and federal laws

The major reason for not wearing jewelry hair pins or false nails during food preparation
is - Answers -they can become physical contaminant

Where wash machines that use hot water to sanitize must be a minimum hot water
temperature of - Answers -180F

Color-coded cutting boards are used - Answers -To prevent cross contamination

GMP stands for - Answers -Good Manufacturing Practices

Frozen foods must be _____ when delivered - Answers -hard frozen

Which of these disease causing bacteria may be found in shell eggs - Answers -Non-
typhoidal Salmonella

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